Recent content by hotelone
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95 lbs of belly done
Yes, don't change the PPM, I dry cure for ten days with both Canadian bacon and bellies and the CB gets fully cured. There's never any remnant of cure besides a little drawn off liquid. -
95 lbs of belly done
Here's an Excel spread sheet that I stole from somewhere. It's been scanned for any devious macros. You can change any percentages to your liking. I just copy and paste the existing sheet for each new batch of bacon. -
Bacon Cure with Dextrose
I guess I like my bacon saltier and sweeter than you guys, I've been using a 2.5% salt and 2% sugar cure for a few years. I went up to 2% sugar specifically because I like the crustiness.
